Roll out the premade pie crust and use a star shaped cut out to cut the dough into starts. Bake on a baking sheet according to box instructions. This is for the top of our Pie Ice Cream & will not be swirled in. Once baked, set aside.

In the bowl of a stand mixer, whisk the heavy cream on medium speed until stiff peaks form (do not over mix where the cream breaks, but enough movement that it’s thickening).

Once the heavy whipping cream has thickened, turn the speed to slow and whisk in: vanilla extract, crack of sea salt, and sweetened condensed milk until smooth.

Use a rubber spatula to fold in fresh strawberry pieces.

In a parchment lined pan, pour half of the ice cream mixture into the pan. Then layer in dollops of crushed graham cracker crust pieces, strawberry and blueberry reserves, and marshmallow fluff. Gently stir with a plastic knife. Repeat this process one more time: fill with the remaining ice cream mixture. Top again.

Place the baked pie crust stars on the top of the ice cream, gently pressing them into the top. Garnish with crumbs of graham cracker crust and any other dollops of fruit preserves. Cover the ice cream entirely (plastic seal + a large rubber band is usually my go-to). Freeze for 12 hours (overnight is my preference) before serving!